The Public Izakaya by Hachi
At a Glance
About The Public Izakaya by Hachi
The Public Izakaya opened at 100 Tras Street in 2013, born from a simple question: where would the regular customers of Hachi, the group's flagship omakase restaurant, go when they wanted a casual, lively evening reminiscent of the traditional izakayas they had experienced in Japan? There was nothing like it in Singapore at the time, so they built it themselves. Inspired by the buzzing, unpretentious izakayas of Tokyo's Shimbashi and Yurakucho districts — the favourite haunts of the everyday salaryman — The Public Izakaya set out to replicate that energy, warmth, and culinary tradition in Tanjong Pagar. Over a decade later, it has become Singapore's largest Japanese izakaya operation, with three outlets totalling nearly 500 seats — all within a 150-metre stretch of the Tanjong Pagar neighbourhood. The flagship at 100AM occupies two adjacent units on the first floor with both indoor and outdoor seating, wooden interiors warmed by traditional lanterns and curated Japanese antiques, creating an atmosphere that immediately transports you to the backstreets of Tokyo.
The menu is intentionally vast, designed to reward repeat visits and group exploration. Kushiyaki skewers — charcoal-grilled chicken, pork, beef, seafood, and vegetable skewers — form the backbone of any izakaya evening, arriving hot from the grill with the satisfying smokiness that defines Japanese charcoal cooking. The sashimi and cold seafood section features fresh fish flown from Japan, sliced by the team's four native Japanese chefs. The agemono (deep-fried) selection includes crowd-pleasers like the gyoza croquette — a panko-crusted ball of minced pork and vegetables that is crisp outside and tender within — and the Tokyo fish and chips with lighter-than-air batter. The oden section is a particular strength: the slow-simmered dashi broth that penetrates each ingredient — daikon, boiled egg, fish cake, konnyaku — is the kind of patient, time-intensive cooking that most restaurants cannot justify but that makes an enormous difference to the finished dish. The yakimono (grilled) and aburi (seared) sections extend the menu further, and rice and noodle dishes provide satisfying finishers for those who need substance to close the evening.
The sake programme at The Public Izakaya reflects the group's Japanese pedigree. The list spans sparkling sake, tokubetsu junmai, junmai ginjo, daiginjo, and junmai daiginjo categories, plus umeshu (plum wine) and yuzushu — a comprehensive selection that covers everything from casual drinking to serious sake exploration. Sapporo draft beer at S$5 per mug provides the most affordable entry point, and the highball selection keeps pace with the lively atmosphere. What truly distinguishes The Public Izakaya from smaller competitors is its capacity and flexibility for groups. The flagship at 100AM accommodates groups of up to 50 people, with floor-sitting cubicles, counter seats, standard tables, and outdoor seating providing options for every group size and preference. Company gatherings, birthday celebrations, and casual after-work sessions all find a natural home here. The 2025 expansion to Keppel South Central (The Public Izakaya Nitengo) alongside the relocated Hachi restaurant demonstrates the group's confidence in the concept and its continued investment in the Tanjong Pagar Japanese dining ecosystem.
Recommended For
Menu & Pricing
Extensive izakaya menu with multiple categories. Prices approximate. Menu changes seasonally. No photos on the menu — intentional, to encourage discovery through taste.
| Item | Description | Price |
|---|---|---|
| Kushiyaki Skewers Set | Charcoal-grilled assorted skewers — chicken, pork, beef, seafood, vegetables | ~S$15–25 |
| Sashimi Moriawase | Assorted fresh sashimi platter — fish flown from Japan | ~S$28–48 |
| Omakase Oden | Chef's selection of slow-simmered oden — daikon, egg, fish cake, konnyaku in dashi | ~S$12–18 |
| Gyoza Croquette | Panko-crusted minced pork and vegetable ball — crisp outside, tender within | S$11 |
| Tokyo Fish & Chips | Light Japanese batter, fresh fish from Japan — lighter than Western versions | ~S$14 |
| Buta Kakuni | Slow-braised pork belly — melt-in-your-mouth tender | ~S$16 |
| Wagyu Nikomi Don (Lunch) | Wagyu beef cubes in thick brown sauce with onsen egg over rice — lunch set | ~S$18–22 |
| Sapporo Draft Beer | Ice-cold Sapporo on tap — the perfect izakaya companion | S$5/mug |
| Sake Selection | Sparkling, junmai, ginjo, daiginjo, junmai daiginjo — plus umeshu and yuzushu | S$12–80 |
The The Public Izakaya by Hachi Experience
The 100AM Flagship — Where It All Began
The original Public Izakaya at 100 Tras Street has been the heartbeat of Tanjong Pagar's after-work scene since 2013. Located on the first floor of 100AM mall, it occupies two adjacent units that open up into a sprawling space with wooden interiors, traditional Japanese lanterns, and curated antiques that give the restaurant the lived-in warmth of a Tokyo neighbourhood izakaya that has been serving salarymen for decades. The indoor section offers floor-sitting cubicles for those who want the traditional Japanese tatami experience, counter seats for solo diners and couples, and standard tables for groups. The outdoor seating wraps around the 100AM ground floor, catching the evening breeze and providing a relaxed alternative to the buzzing interior. On any given weekday evening after 6:30pm, the restaurant fills rapidly with a mix of office workers loosening ties, Japanese expats seeking a taste of home, and food-curious locals drawn by the aroma of charcoal-grilled skewers and the sound of clinking beer mugs. This is izakaya culture at scale — not intimate and precious, but loud, warm, democratic, and authentically Japanese.
The Kushiyaki — Heart of the Izakaya
If the oden is the soul of The Public Izakaya, the kushiyaki skewers are its heartbeat. The charcoal grill runs continuously throughout service, sending a steady stream of charcoal-grilled skewers to every table. The selection covers chicken (momo, tsukune, kawa, negima), pork (belly, jowl, sausage), beef, seafood (prawn, squid, scallop), and vegetables (shishito peppers, asparagus, mushroom, corn). Each skewer is seasoned with either salt or tare (sweet soy glaze), and the charcoal gives every piece a clean smokiness that gas grills cannot replicate. The skewers are individually priced, typically S$2–6 each, making it easy to order a round, assess, and reorder favourites. For larger groups, the kushiyaki set platters provide a curated selection at a modest discount. The skewers arrive fast and hot — this is not a restaurant where you wait 20 minutes between courses. The pace is designed for izakaya rhythm: order a round of skewers, order a round of beer, eat, drink, talk, repeat. It is a format that rewards spontaneity and shared decision-making, and it is the primary reason groups keep returning.
The Oden — Patience in a Bowl
The oden at The Public Izakaya is one of those dishes that reveals more with each visit. A slow-simmered pot of dashi broth — clear, golden, and deeply savoury — gently cooks a selection of traditional ingredients: daikon (white radish), boiled egg, fish cake, konnyaku (konjac), tofu, and seasonal additions. The magic of oden is time: the longer each ingredient sits in the broth, the more it absorbs the dashi's umami, and The Public Izakaya's oden has been developing for hours by the time it reaches your bowl. The daikon is the ultimate test — when it is soft enough to cut with chopsticks yet still holds its shape, and when a single bite releases a burst of absorbed dashi that is sweeter and more savoury than the broth itself, you know the oden has been made with genuine care. This is not a glamorous dish and it does not photograph well, but it is the dish that regulars order on every single visit — the quiet comfort that anchors an evening of louder, flashier izakaya fare. In winter months (by Singapore standards), the hot oden broth provides a warmth that no amount of grilled skewers can match.
Groups of 50 — The Corporate Izakaya
The Public Izakaya's scale is its most distinctive competitive advantage. While the intimate izakayas of Craig Road seat 30–50 people maximum, The Public Izakaya's flagship at 100AM can accommodate groups of up to 50 in a single booking — with the two adjacent units, outdoor seating, and flexible table configurations providing options for everything from a team dinner of 8 to a company event of 50. This makes it the default choice for corporate gatherings in the Tanjong Pagar CBD, where the combination of Japanese food, sake, a lively atmosphere, and large-group capacity is difficult to find elsewhere. The floor-sitting cubicles offer semi-private spaces for teams that want their own area, while the open dining floor maintains the communal energy that makes izakaya dining feel like a shared celebration rather than isolated tables. For events, the restaurant can arrange set menus, pre-orders, and customised sake selections. The 2025 expansion to three outlets — all within 150 metres of each other — means that even on the busiest evenings, the group can be accommodated somewhere within the Public Izakaya network.
The 150-Metre Izakaya Village
By 2025, The Public Izakaya has evolved from a single restaurant into something closer to an izakaya village. The flagship at 100 Tras Street (100AM) serves as the gateway — the largest and most established outlet with the widest menu and the most flexible seating. The Enggor Street outlet at 16 Enggor Street provides an alternative for those who prefer a slightly different atmosphere or who find the flagship full. And the newest addition, The Public Izakaya Nitengo at Keppel South Central (10 Hoe Chiang Road), opened in 2025 alongside the relocated Hachi omakase restaurant, bringing the total to nearly 500 seats. All three outlets share the same commitment to authentic izakaya cuisine, the same kitchen team led by four Japanese chefs, and the same extensive sake programme. The 150-metre proximity means you can walk between outlets in under two minutes, and the staff are happy to direct you to whichever location has the best availability. For the Tanjong Pagar community — office workers, residents, Japanese expats, and visitors — this izakaya village has become an essential part of the neighbourhood's identity. It is the place where you take visitors to show them what Japanese dining culture looks like when it is done right at scale.
Practical Information
Sat: 17:00–00:00
Sun: 17:00–22:00
Dietary Information
Tanjong Pagar — Singapore's Japanese Food Capital
The Neighbourhood
Tanjong Pagar holds the highest concentration of Japanese restaurants in Singapore, with over 45 establishments. From Michelin-starred omakase to late-night ramen, this is the most complete Japanese dining neighbourhood in Southeast Asia.
Insider Tips — Dining at The Public Izakaya by Hachi
The flagship 100AM location is the best for atmosphere and menu breadth. Book for groups of 6+ — it gets packed after 7pm on weekdays. Start with Sapporo draft (S$5) and edamame. Order the kushiyaki skewers as your first round — they come fast. The oden is the dish regulars swear by — ask for extra daikon. The gyoza croquette and buta kakuni are crowd-pleasers for mixed groups. Lunch sets (wagyu nikomi don) are excellent value. If the 100AM flagship is full, the Enggor Street outlet is a 2-minute walk. Outdoor seating is pleasant in the evening — request it when booking. For corporate events of 20-50 people, contact the restaurant directly for set menu options.
Planning Your Visit to Tanjong Pagar
Tanjong Pagar MRT (East-West Line) is the main access point. Parking at Guoco Tower, International Plaza, 100AM, Icon Village. The area is compact and walkable — most Japanese restaurants within 10 minutes of the MRT.
Editor's Note
The Public Izakaya is not the most intimate izakaya in Tanjong Pagar, nor the most innovative, nor the most exclusive. It is something arguably more useful: the most reliable, the most accommodating, and the most genuinely izakaya in spirit. With nearly 500 seats across three outlets, it solves the perennial problem of group dining at Japanese restaurants — where do you take 15 colleagues who all want different things? The answer is here, where the menu is vast enough to satisfy sashimi purists, skewer enthusiasts, oden devotees, and beer-only drinkers simultaneously. The food is honest rather than spectacular: the kushiyaki skewers are consistently good, the oden is genuinely patient (you can taste the hours of simmering in every piece of daikon), and the sashimi reflects the Hachi group's sourcing standards. The sake programme is comprehensive without being overwhelming. And the atmosphere — wooden interiors, traditional lanterns, the hum of conversation, Sapporo at S$5 — captures the spirit of a Tokyo neighbourhood izakaya more faithfully than most competitors manage. Since 2013, this has been Tanjong Pagar's default answer to the question 'where shall we go for Japanese?' and after visiting all three outlets, it is easy to understand why.